Food Services And Menus At Clark Memorial Hospital

The Catering Services industry has struggled during the past five years. Since 2008-09, a severe economic downturn has led businesses and households to spend less on catered events. Businesses faced with plunging profitability cut back sharply on catered events such as office parties, corporate seminars and product launches, and reduced average spend per head for events that did go ahead. The deteriorating consumer climate led consumers to put off discretionary events and choose to cater events themselves or spend less at a restaurant rather than use the industry 's services.

The third issue was the process of the servers running the food. Since they are shorthanded on servers, the scheduled servers help each other out by delivering each other’s food which in turn takes away time away from their own guests.

Carolyn Tobin Director of Food and Nutrition & Environmental Services at Pennsylvania Hospital has a wide variety of education. She has a degree in Food Service management, Speech Pathology and Audiology and Nutrition. And she doesn’t eat correct. She has been in hospital Nutrition for the past 20 years. Prior to that she worked in food service at universities like Lehigh University and Chestnut Hill collage. She has also spent some of her early career in hotels and casinos. Out of all her jobs working in hospitals she favors the most.

Menu patterns: the types of menu are change by seasonal and they go by weekly so its 4-week rotation for every season, so they are switching up. The reason for changing the menu is more financial because it gives them the ideas to know what they work with. For example, when they are ordering the menu they’re going to know how much they need items such as chicken Breast or others. The manager doesn’t want to go over ordering, also because of the budget. For example, each resident has $6 a day, so they breakdown $6 a day per resident and add it all together then multiply by how many days a month, then they divide in half to get two orders. A lot of fresh food after 2 weeks it starts getting soggy and soft and the milk after 2-weeks is going

Center Directors may assign a trained designee for each center. Menu reviews are to be conducted on a weekly basis, providing immediate feedback to the Kitchen staff, ensuring that the required kinds and amounts of food are being served. Menu reviews are conducted documenting on the “Menu Record Review Narrative,” with the exception of the complete last week of the month, which is documented on the “Menu Record Review Form.” Comments include information on shortages of food, failure to follow the menu, failure to record appropriate items, missing components, excess preparation, and waste. Menu reviews provide written feedback to the Kitchen staff on a weekly basis. The Center Director or designee conducting the review of the Menu Record Book checks that the menu is followed; the Menu Record Book is completed on a daily basis, correct, and in an appropriate manner, substitutions were approved and recorded, and that the required amounts of food were prepared/served. Menu Record Book Reviews are completed no later than Thursday (for the previous week), providing written and verbal feedback to the kitchen staff each week. Reviewers sign and date the “Record Book” at the bottom of the page on the date the review is conducted. At the end of the month, the Menu Reviews are turned into the Nutrition Office. The Nutrition Assistant checks the Menu Reviews reviewing problems with the Center

Also they can have a wide array of choices since they do not have to keep large quantities of all items in stock. They should also offer a little flexibility to the customer by letting them bring some idea into the catering service that they may have, or have seen some other place. This will show that they are interested in the needs of the customer as well as offering them goods and services for profit. This ultimately could be a way of marketing research that helps the company stayed informed on the introduction of new products in the industry.

By creating these small adjustments in the patient’s nutritional care, the patient’s independence and dignity are maintained. The patient, such as a stroke patient in rehabilitation, may also be reluctant to take an active role in their nutritional care so firm encouragement by the carer is needed. The presentation and availability of food and drink must also be assessed to deliver person-centred care (BAPEN REF). Patients may forego food if it looks unappetizing so it is important to serve meals that are visually appealing. Serving appetizing meals may also protect against malnutrition (BAPEN REF). Although protected mealtimes ensure that food and drink is given to every patient with minimal distraction, some patients may become hungry or thirsty in the hours between meals. Making food, like sandwiches or toast, and water available to patients may reduce the risk of malnutrition and dehydration and improve patients’ wellbeing (BAPEN REF). Good nutritional care achieved by person-centred practice means not only reducing risk of malnutrition and fluid imbalance but improving the patient’s quality of life,

The last external innovation of Kudler Fine Foods from other organizations is catering the organization provides (Apollo Group, Inc., 2011). The catering aspect has not been fully constructed into the business organizational structure, so their approach will stand out from other competitors. Their goal is to provide a link to customers on their website that will allow them to view and order specifics requirements for the event needed to be catered. The website will provide every aspect of what meals, desserts, amount needed, specific arrangements or design the customer desires for the event. With other competitors they require customers to come into the store location to make arrangements, whereas Kudler Fine Foods is providing options for the busy individual to make arrangements via Internet.

Food supplies should be ordered in advance. The call center will need to be staffed when call volumes are high. Soda should be removed from the menu to promote patient to drink other beverages that are better for them. Food trays should be delivered within an appropriate time frame. The kitchen should be setup with the cook preparing main dish and food prepares gathering addition food needed for tray. After the tray is complete the food delivery personnel will check the ticket to ensure all items have been place for the order. The kitchen should work area should remain clean during the process. As food delivery personnel are serving trays they should also pick up the trays that had been delivered to clean according to hospital standards. Standardizing the workflow of meal preparations should follow the standard procedure. The workflow should be posted to ensure the standards are maintained throughout the

The Miami VA Healthcare System has an advanced food production system. The Nutrition and Food Services (NFS) uses a cook-chill system using a blast chiller. Meals are prepared three days in advance. The menu used at the Miami VA is a three-week cycle menu that has been used for many years for the production of patient meals. Cycle menus that are long enough help to increase patient satisfaction by avoiding repetitive meals. Services offered at the Miami VA include a Community Living Center (CLC), where most patients’ length of stay is over a year (U.S. Department of Veterans Affairs, n.d.). Due to patients’ longer length of stay, NFS offers a buffet service every Monday for CLC patients. One of my tasks when working with the CLC dietitian

You’re correct by making the apology and patient meal the top priority. By making their meal the number one priority at that point you would have shown the patients that they are not an afterthought which they may fell that they are at that point. By speaking with the kitchen staff supervisor you’ve made a decision based upon the kitchen supervisor following up with the discipline of the department, but in most instances as the DTR you’ll be expected to have some supervisory role over the kitchen staff especially the staff that has patient interaction. I believe just mentioning it to the patient doesn’t display the importance of not forgetting meals. Meals in the national care department are vital as they we know that a person’s nutrition will

Response forms:the production will be appropriated in the store by food services. The diet will be grilled on site, rejecting for some of the cooked goods. A fulfil will attend them and consign clients water. The assistant will prospect what consumer would like to make fresh their body, it will be confined up the booking by the server. The waiter or waitress will deliver the soft-drinks or water and bring the ordered if the client is standing by.

In a catering firm, the work place design and risk assessment is carried out by catering manager. Example; if a catering unit employs, 10 permanent staff and, an young person of 16 years only to work on weekends, then an employment permit need to be obtained from the local authority for employing the 16 year old person. Secondly, the business hours of the firm between 9.00 am and 10.00pm, and need to make sure it opens and close at the prescribed time. Finally, have to set up all the health and safety signs, equipments are supplied and make sure all the employees are following the rules.

It has been one year since I started to be a banquet server. The experience of working as a banquet server has helped me to appreciate people hard work around the tables serving their clients without complaining their exhaustion. According to Christa Titus, the author of “The Definition of a Banquet Server,” “A banquet server is a person who serves food and beverages to guests at an event.” The servers work at many special events such as graduation ceremony or wedding feast. Some of their duties are serving the ordered dishes, cleaning up the leftovers and assisting guests with their menu items. From my observation, this career is a low class job which pays a little amount of money for the life expenses alone. The workers are paid by hour but the wages in each country are varied.

There are 6 kitchen staff, 1 delivery driver, 3 waiters and 2 part time waiters for Fridays and Saturdays.